Vegan Pumpkin Cookies

• Vegan

• Produce

  • 1/4 cup Pumpkin puree

• Condiments

  • 1/2 cup Vegan butter

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3/8 cup Brown sugar
  • 1/2 cup Cane sugar + more, organic
  • 1 1/2 cups Gluten free all purpose flour + more
  • 2 1/2 cups Powdered sugar
  • 1 tsp Psyillium husk or xanthan - only add if your flour doesn't already have xanthan
  • 1 tsp Pumpkin spice
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract, pure
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Coconut oil

Found on asaucykitchen.com

Description

Ingredients

• 1/2 cup coconut oil, softened (can sub with butter or vegan butter)
• 1/2 cup organic cane sugar + more for topping
• 1/4 cup +2 tablespoons brown sugar
• 1/4 cup pumpkin puree
• 1 teaspoon pure vanilla extract
• 1 1/2 cups gluten free all purpose flour + more for rolling
• 1 teaspoon psyillium husk or xanthan - only add if your flour doesnt already have xanthan
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegan butter stick (can use regular butter if you dont need this to be dairy free) softened
• 1 teaspoon vanilla extract
• 2 1/2 - 3 cups sifted powdered sugar
• 1 teaspoon pumpkin spice

Directions

• Preheat your oven to 350°F /180°C and position a rack in the center of the oven. Line a baking sheet with parchment or a silicone baking mat.
• In a large mixing bowl beat together the coconut oil, cane sugar, and brown sugar with an electric mixer. Add in the pumpkin puree and vanilla extract and continue mixing until combined fully.
• With a wooden spoon add the remaining dry cookie ingredients and mix until combined. The dough should be soft at this point.
• Roll the balls into 1.5 tablespoon balls. Place them on the baking sheet a few inches apart. Slightly flatten the balls to help them spread while baking. Place them in the oven and bake for 8- 10 minutes. If they havent spread much, gently press down to help them flatten out more. Remove the baking sheet from the oven and let the cookies cool completely on the tray before trying to move them. Moving them too soon before they set may lead to the breaking. The longer you leave them, the chewier theyll be.
• Wipe down the bowl you were using earlier and beat the butter on high for 1-2 minutes. Add in the vanilla extract along with the powdered sugar. Start off with 2 1/2 cups sugar - if the frosting isnt thick enough add another 1/2 cup 1 tablespoons at a time. Finally, beat in the pumpkin spice and mix until everything is fully incorporated. IF your frosting is too thick you can add a teaspoon or two of non dairy milk to think it out.
• Once the cookies are fully cooled frost the tops and add a sprinkling of pumpkin spice over the tops.